Blanched asparagus, cauliflower, and carrots are ideal for this dip, as are chunks of crusty bread.

Difficulty:
Easy

Yield:
1 1/3 cups

Ingredients

6 clove garlic

6 tbsp. unsalted butter

10 anchovy fillets

1 tsp. kosher salt

.25 tsp. fresh-ground black pepper

.75 c. extra-virgin olive oil

Directions

In a food processor fitted with a metal blade, process the garlic, butter, anchovies, salt, and pepper until blended, about 1 minute. With processor running, gradually add the oil until incorporated. Transfer the mixture to a small saucepan over low heat and cook until warmed through, about 10 minutes. Remove from heat and serve warm. Serving size = 2 tablespoons